Search This Blog

Roasted Tomato Soup with Grilled Cheese Croutons

Maddie mentioned the other day that the only soup she really likes is tomato soup. Campbell's, that is. That of the liquidy ketchupy fame. A definite yuck for me but apparently appealing to her. Felt like she'd thrown down the gauntlet and I was up for the challenge. When I found this roasted tomato soup recipe I was pretty sure I could top the canned variety but obviously I spoke too soon. My first mistake was probably thinking I could make a truly flavourful tomato soup when it's the end of November and not exactly prime tomato season. But I still held out hope that the roasting process would somehow intensify the flavours. It didn't. Then, of course, as the pic shows, my soup turned out more orange than red, which led to kid-suspicions that I had actually made butternut squash soup or sweet potato soup and was trying to pass it off as the tomato variety. Taste couldn't convince them otherwise since it was so bland that none of us could identify what the main vegetable even was. The only redeeming grace was the addition of the grilled cheese croutons, which saved the greasy finger approach of having to dip your sandwich in da soup. But enough said: quite simply, Campbell's won this showdown.

Preheat oven to 375 degrees. Place the tomatoes, red pepper, carrot, onion and garlic on a baking pan and drizzle with the oil and salt and pepper. Roast in the oven for 30 minutes. Place everything but the cream into a saucepan and simmer for 15 minutes. Puree with a hand blender and mix in the cream and basil.

For the croutons, make up a couple of grilled cheese sandwiches (I used my panini press) with the cheese of your choice. Cut off the crusts and cut into small squares.

Comments

Post a Comment

Popular Posts

It was a rare night where both of my men were going to be home for dinner so I kindly asked them if they would like to put in any requests. I got a "whatever you want to make" from The Kid and a very emphatic "I don't want any curried anything and nothing stir fried" as Shack stomped out the door.
Well, okay then. Somebody has been working and living off catering for too long I think. It was time for a manly meal of roast meat.

Here in TO, at least on many of the channels the Boy and I watch, there have been a bevy of commercials for A&W's new Grandma Burger, which is a prime rib burger. I was curious about the idea of a burger made with prime rib meat, so curious that I considered hitting up an A&W to try one myself. Then I remembered that I had a prime rib roast in the freezer that I had bought a few months ago on sale and I have a fancy meat grinder attachment for my Kitchen Aid mixer, which meant I could make my very own prime rib burger!

Many people might see it as sacrilege that I would take such a rich and tender cut of beef and grind it up. Well those people aren't doing noREEATS where I can't make the same burger more than once all year long. Also I got …

For our annual Oscar party this year, I wanted to make use of the kazillion mini-mason jars that are always clinking and tumbling around my cupboards and just calling out to be made into something pretty and delicious. So I decided on mini dulce de leche cheesecakes, mini coconut cream pies and trifles in a jar, with some s'mores on a stick on the side. Handy-dandy, individual, no-cook, make-ahead desserts that were hopefully gonna simplify my life and delight my guests. Assemble and chill; perfect for my busy weekend.